Cottage Cheese Egg Bites with Red Pepper, Spinach, and Feta Recipe
These Cottage Cheese Egg Bites are a protein-packed, savory breakfast option featuring eggs blended with creamy cottage cheese and loaded with sautéed red bell pepper, spinach, and green onions, topped with crumbled feta cheese. Baked to perfection in a muffin tin, they offer a fluffy, flavorful, and nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Total Time: 32-35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Vegetable Mixture
- 1/2 tablespoon olive oil
- 1/2 cup finely diced red bell pepper
- 1 1/2 cups chopped spinach
- 2 green onions, sliced
Topping
- 1/4 cup crumbled feta cheese
Instructions
- Preheat and Prepare Muffin Tin. Preheat your oven to 325°F (163°C). Generously grease a 12-count muffin tin with cooking spray to prevent sticking.
- Blend Egg Mixture. In a blender, combine the 8 large eggs, 1 cup cottage cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Blend until the mixture becomes smooth and fully incorporated.
- Sauté Vegetables. Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add the finely diced red bell pepper, chopped spinach, and sliced green onions. Sauté for about 5 minutes, or until the vegetables are tender and the spinach is wilted.
- Divide Vegetables into Muffin Cups. Evenly distribute the sautéed vegetable mixture among the 12 muffin cups in the prepared tin.
- Add Egg Mixture and Feta. Pour the blended egg mixture over the vegetables in each muffin cup, filling about 3/4 full. Sprinkle each filled cup with a little crumbled feta cheese on top.
- Bake the Egg Bites. Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, until the tops are set and eggs are fully cooked.
- Cool and Remove. Remove the egg bites from the oven and allow them to cool in the pan for 5 to 10 minutes. Loosen the edges gently with a knife, then carefully pop each egg bite out of the muffin tin.
Notes
- Use fresh eggs for the best texture and flavor.
- You can substitute spinach with kale or Swiss chard if preferred.
- These egg bites can be stored in the refrigerator for up to 4 days and reheated quickly in the microwave.
- For a dairy-free option, substitute cottage cheese and feta with plant-based alternatives.
- Be careful not to overfill the muffin cups to avoid spilling during baking.